Crockpot

-Brats, saurkraut plus 1/4 head sliced cabbage and onion + can beer = yum Serve on buns with side of baked beans and carrot sticks

-Pork shoulder with garlic, 1/2 cup coffee, overnight. In morning turn up to High with about a cup of barbecue sauce and lid off = Pulled Pork barbecue (Can also be cooked down on the stovetop in a teflon pan to remove excess moisture.)

-Chuck roast all day on low with garlic & onion powder (not salt). Microwave rice and carrots or green beans = good dinner!

I"m a quick stove top and microwave girl myself. I've found that the best way to simplify my cooking is remembering to thaw meat the night before in my sink covered with a few dishcloths. Between the styrofoam tray and the cloths it's insulated enough to still be cold but thawed in the A.M.

Steak in the Crock Pot

Take any cheap cut of beef, season with a little  salt and pepper and put in pot.  Top with thinly sliced onions.  Mix Cream of Mushroom soup and sour cream and pour over meat and cook on low 8 hours.   Serve over noodles.  It tastes like Beef Stroganoff.

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Season a chuck roast and add onions and carrots.  Cover with Golden Mushroom soup and cook on low 8 hours or high for 4 hours.  It makes a wonderful gravy and can be served over potatoes.  I've never tried putting the potatoes in the pot, too, but I suppose you could.

Sherrine

Slow cooked roast is the best. I use a frozen back of stew veggies the family size, so I don't even have to peel or clean veggies, has carrots, potatoes, pearl onions and celery in it. For gravy/marinade I use 1 can Coke, 1 can golden mushroom soup 1 can French onion soup, steak seasoning and 1/2 tsp Dale's sauce (It soy sauce based and pretty salty, my mom uses 1/4 tsp Dale's and 1/4 tsp water to dillute it) cook 6 hrs at 250* or 8 hrs at 200* Usually has to be served with a spoon as it falls apart
I also like to do beans and ham (usually left over from slow roasting a ham the day before) toss in 1 lbs beans, cover with water cook on low-med low for 6-8 hrs, with pepper, 1 cup diced onions and the left over ham. I check the beans about ever 2 hrs to make sure they still have water (burned beans is so gross)
For a slow cooked ham, I mix 2 cans of Coke, 2 tbsp honey, and pepper then pour over the ham and usually 1-2 cups diced onion then cook it the same as I do a roast.

Last night I made veggie beef stew but instead of using a tomato based broth, I used a can of cream of mushroom soup and a packet of mushroom gravy, it came out tasting like a cross between a roast and veggie stew.

These are fabulous recipes! I just found my slow cooker after looking for it for months. I can't wait to start using it again. Thanks for the recipes! One of my favorites is spaghetti sauce, I just dump everything in and let it simmer all day. Usually its meatless, and I will add a good amount of cooked lentils to the sauce 20 min before dinner. The lentils disentegrate in the crock, so they are cooked ahead and frozen in containers. They bring alot of protein and flavor without the fat.

I cook london broil, boneless chicken, and boneless pork loin (not at once!) in the crock pot every few weeks. I don't get too fancy with the seasonings because I freeze the meat in individual serving sizes. I shred some of the meat and cube some of it. I can then pull out the meat and use it in in different recipes. Sometimes I add potatoes, yams, and/or carrots for later in the week.

I always have cooked meat for nachos, tacos, to mix into spaghetti sauce, serve with gravy, make sloppy joes, add to soup, throw on a salad, and anything else you use meat for.

I just bought another crock pot at Target yesterday for $15.00 so I can run two at once on the weekend when we are home. I love the crock pot because the food is still fine if you forget and leave it cooking for an extra hour. It makes preparing dinner so much easier and my teenage son can easily make dinner for himself when I'm in a flare.